Grondin Gris Farci à la Boulonnaise

Grey gurnard stuffed in the fashion of Boulogne

Preparation info

  • Serves


    • Difficulty


Appears in

North Atlantic Seafood

By Alan Davidson

Published 1980

  • About

This is a ‘recette typique régionale’, as given to me by M. Hamiot, owner of the bustling Bar Hamiot by the fishing port in Boulogne.


  • grey gurnard, a large
  • one, weighing 2 kg ( lb) uncleaned
  • butter


Gut the gurnard without cutting it open more than necessary. Make the stuffing with the ingredients shown, stuff the fish and sew it up.

Cover the bottom of a buttered baking dish with the finely chopped shallots and place the stuffed fish on this bed. Season it and sprinkle the wine over it, then cook it for about 45 to 50 minutes in a moderate oven (355°F, 180°C, gas 4). When the fish